Shredded meat is a pillar of Venezuelan cuisine and an essential filling for arepas throughout the country. Its slow cooking technique allows you to take advantage of economical cuts, transforming them into a juicy and versatile stew. Each region adds nuances with achiote or wine, but the Creole base remains unchanged.
Latin American
Traditional Venezuelan shredded meat
Traditional Venezuelan shredded beef from Venezuela: traditional recipe step by step, with chef tips and clear times.
- Venezuela
- Main course
- Light
- High protein
- medium
20 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 32 g
- Fiber 2 g
- Carbohydrates 8 g
- Fat 16 g
- Sodium 540 mg
Story behind the dish
Preparation
Traditional Venezuelan shredded meat is a preparation from Venezuela with medium difficulty. Reserve about 200 minutes in total (20 for mise en place and preparation, 180 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1.2 kg of beef brisket or aguayon in pieces.
- Have ready: 2 large onions, chopped.
- Have ready: 4 cloves of crushed garlic.
- Have ready: 2 red peppers in strips.
- Have ready: 400 g of crushed tomatoes.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Season the piece of beef with cumin
Season the piece of beef with cumin, paprika, salt and pepper, brown in a large pot with oil on all sides. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Add onion
Add onion, garlic and peppers, cook for 5 minutes until softened.
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Add tomato
Add tomato, broth, bay leaf and vinegar, bring to a boil and cover.
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Cook over very low heat for 3 hours
Cook over very low heat for 3 hours, turning occasionally, until the meat shreds on its own.
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Remove the meat
Remove the meat, shred with two forks, eliminating visible fat and excess fiber.
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Reduce the broth for 10 minutes
Reduce the broth for 10 minutes, mix with the shredded meat and adjust salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Serve with arepas
Serve with arepas, white rice or inside empanadas.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Lighter version reducing oil and salt without losing flavor.
- Version for meal prep, doubling quantities and keeping cold for 3 days.
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